Sunday, January 3, 2016


Along with the halushki and golumpki that I made for New Years, I also made Polish crusciki.   These always seem to be a hit whenever I make them.
The important part of this recipe is to have everything organized and set up inn advance.  I lay down newspaper and cover it with paper towels to drain them on.

And I fill and turn on my deep fryer.

This is the recipe I use:

  • 3 egg yolks
  • 2 Tablespoons sugar
  • pinch of salt
  • 2 Tablespoons sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon each lemon & orange zest
  • 3/4 cup all purpose flour
  • up to 2 Tablespoons additional flour
  • 1 quart of oil for frying (safflower or canola)
  • 1/2 cup powdered sugar

  1. In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
  2. On low speed, stir in sour cream, vanilla, zests & flour.
  3. Stir in enough additional flour to form a mass (1-2 tablespoons)
  4. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
  5. Divide dough in half, keeping extra covered with plastic.
  6. On a floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
  7. Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
  8. Drain on paper towels. Sprinkle with powdered sugar.
The dough doesn't look very big but these need to be rolled out paper thin so they make a lot.  I got about 40 out of one recipe.

Fry for about 1 minute and then flip and cook just until they lightly brown.

Sprinkle them with powdered sugar.

They are light and airy and delicious. I dropped a bag of these off to one of my friends and she stood there and ate the entire bag straight away.